Ultimate Keto Pumpkin Cheesecake
This deliciously creamy Keto cheesecake is rich with pumpkin and warming spices. The cheesecake filling sits on top of a toasted pecan and almond base, creating a low carb biscuit texture. This Keto dessert requires minimal cooking of the base before being layered with the filling and chilled until firm. This is a great make-ahead low carb dessert – perfect for Fall and Thanksgiving celebrations.
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and select a loose bottom cake tin, about 6 inches/15cm wide. Add the ground almonds, pecans, unsalted butter, coconut oil, 1/2 teaspoon of ground cinnamon, a teaspoon of erythritol, and a pinch of salt to a food processor. Pulse well to combine, creating a crumbly consistency.
Step 2
Spoon the crumb mixture into the base of the loose bottom cake tin. Press down firmly with your hands, creating a flat and even layer. Transfer the tin to the preheated oven. Bake for 10-12 minutes until firm and lightly golden all over. Set the base aside to cool completely in the tin.
Step 3
While the base is cooling, you can prepare the pumpkin cheesecake filling. Add the cream cheese, pumpkin purée, vanilla extract, 2/3 cup powdered erythritol, the remaining ground cinnamon, ground ginger, nutmeg, and ground cloves to the food processor. Blend together well to combine until completely smooth. You may use an alternative low carb sweetener if desired, adjusting quantities to taste. You may also adjust the spice quantities to preference.
Step 4
Add the heavy cream to a large mixing bowl. Add the pumpkin and cream cheese mixture. Whisk together vigorously to combine until thick and smooth. The mixture should be dense and creamy.
Step 5
Once cooled, spoon the pumpkin cheesecake mixture over the baked biscuit base. Use a spatula or the back of a spoon to level the filling so that it is smooth and even. Transfer the cheesecake to the fridge to chill and firm. This will take a minimum of 5 hours, better still, leave to set overnight. Once set, slice to serve. This Keto cheesecake will provide 8 slices.
Ingredients
- Cream Cheese Spread
7 ounce
- Cinnamon, Ground
1-½ teaspoon
- Organic Pumpkin Puree by Pacific
1 cup
- Unsalted Butter
1 tablespoon
- Coconut Oil
1 tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Vanilla Extract
1 teaspoon
- Almonds, Raw
¾ cup, ground
- Chopped Pecans by Fisher
¾ cup
- Heavy Cream
¾ cup
- 100% Natural Powdered Erythitol by Sonourished
⅔ cup
- Ginger, Ground
½ teaspoon
- Nutmeg Ground
¼ tsp
- Cloves, Ground
⅛ teaspoon
- Salt, Sea Salt
⅛ teaspoon